2 cups and 1 tablespoon all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1-3/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup and 1 tablespoon and 1 teaspoon butter, softened
1-1/4 cups white sugar
3/4 cup and 1 tablespoon and 1 teaspoon canned pumpkin puree
7/8 egg
3/4 teaspoon vanilla extract
Icing
1-2/3 cups confectioners' sugar
milk (enough to make a thick drizzle consistency ~1 Tbsp)
Real Maple Syrup or Maple Flavoring
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar.
Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then spoon on the icing onto the top of cookies.
By: Jill B.
Ingredients
2 cups and 1 tablespoon all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1-3/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup and 1 tablespoon and 1 teaspoon butter, softened
1-1/4 cups white sugar
3/4 cup and 1 tablespoon and 1 teaspoon canned pumpkin puree
7/8 egg
3/4 teaspoon vanilla extract
Icing
1-2/3 cups confectioners' sugar
milk (enough to make a thick drizzle consistency ~1 Tbsp)
Real Maple Syrup or Maple Flavoring
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar.
Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then spoon on the icing onto the top of cookies.